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Tejuino is a type of Mexican fermented corn drink that’s filled with sweet, salty, and tangy flavors. Find out just how easy it is to make a refreshing glass from your very own kitchen!
Table of Contents
📖 About
Tejuino is a corn-based drink popular in western Mexican states like Colima, Jalisco, Michoacán, and Nayarit. It’s also enjoyed throughout other regions with slight variations. Overall, most tejuino recipes contain the same four ingredients:
- Masa (corn dough)
- Piloncillo
- Lime juice
- Salt
This cold and creamy fermented drink is sold by tejuineros in plastic cups or bags secured around straws. In the capital city of Jalisco, Guadalajara, it’s common to find tejuino topped with handmade lime sorbet (nieve de limón).
The flavor profile is quite remarkable — tart, sweet, caramelly, and salty. You really need to taste it to understand!
Fun fact: There are quite a few other corn-based drinks such as atole (warm breakfast drink), pozol (fermented corn drink with cacao), or tejate (toasted corn, fermented cacao, and mamey).
History
Most food historians trace this fermented corn drink back thousands of years to the Nahua people, who were indigenous to Northwest and Central Mexico.
The name tejuino comes from the Nahuatl word “tecuin,” which loosely translates to “to beat” or “to beat the heart.” This is likely because fermented foods (alcohol) have an effect on heart rate.
Many believe tejuino was used as a ceremonial drink or a “drink of the gods” as it’s sometimes referred to. It is still served in ceremonies and celebrations to this day.
With such a rich and interesting history, we feel honored to be able to try a recipe that has withstood the test of time. And you can too!
🧑⚕️ Is fermentation healthy?
You’ve most likely heard about kombucha and how healthy it is for you, but maybe you’re not sure why. It’s fermentation!
Like kombucha, tejuino goes through a fermentation process. This means microorganisms (yeast and bacteria) turn carbs (sugar and starch) into acid or alcohol.
The fermentation process acts as a natural preservative and promotes the growth of beneficial bacteria known as probiotics.
Probiotics have been linked to health benefits like improving digestion, boosting the immune system, and lowering the risk of heart disease.
🍲 Ingredients & substitutions
For complete ingredient measurements and instructions, see our recipe card.
- Masa harina: You need masa harina to make the masa (dough) for fermentation. If you have fresh masa available near you, that’s even better!
- Piloncillo: Piloncillo adds sweetness and a rich caramel flavor. If you don’t have access to piloncillo, use brown or coconut sugar instead.
- Lime: Customary in tejuino recipes for an even tangier flavor. If you don’t have lime, try using lemon.
- Salt: Enriches the other tejuino flavors and is a signature component.
🔪 Instructions
If you have questions about this tejuino recipe, check out our FAQs or leave a comment.
Step 1: Make the masa by whisking the salt and masa harina together, then add warm water while kneading it to form a dough. Let the dough rest while you prepare the syrup.
Step 2: In a large saucepan, bring the piloncillo cones and 4 cups of water to a simmer for about 6-7 minutes, or until the sugar has dissolved. Turn the heat down to low.
Step 3: Add ½ of the masa to a blender with 1 cup of water. Mix until smooth, then transfer it to the pot of piloncillo while stirring. Repeat the same process with the second portion of masa.
Step 4: Heat the final mixture over medium for 10-12 minutes, or until it’s slightly thickened. Remove the pot from heat and squeeze in the juice from 2 limes.
Step 5: Stir the mixture well, then cover the pot with a clean cheesecloth or breathable tea towel.
Note: If you have a large glass or clay pot, use this (making sure it’s clean). Keep the mixture in a dry, clean, and cool area for 48-72 hours to ferment.
Step 6: When it’s done fermenting, transfer the tejuino drink concentrate to a blender with a little water to smooth it out again. Add it back to a pot or pitcher of ice and stir it to combine.
Step 7: Fill each cup with crushed ice, a squeeze of lime, a pinch of salt, and the rest with your tejuino mix. Use a shaker cup to combine or pour back and forth between two cups. Optional: top with a scoop of shaved ice or lime sorbet. Happy drinking!
🧋How to tell it’s ready
To find out if your tejuino concentrate is ready, check for the following:
- The mixture smells sour.
- The texture is thick and gelatinous.
- The color is a consistent brown hue (no white or green spots of mold).
If you live in a colder climate, you may need to allow another day or two to achieve the right level of fermentation.
🥗 Serving suggestions
Reconstitution:
- After the fermentation process, your tejuino will be quite thick.
- Blend the mixture with a small amount of water until smooth.
- Add ice and let it thin out to your desired consistency.
Once it’s ready, serve your ice-cold tejuino with a tasty antojito like the following:
- Sopitos: Crispy corn discs topped with garnishes like mashed beans, crumbled meat, queso, salsa, and cabbage.
- Tostaguac: Tostadas topped with layers of creamy refried beans, chunky guacamole, fresh vegetables, cashew crema, and dairy-free cheese.
- Huaraches: Masa bases topped with garnishes like refried beans, salsa, chorizo, crema, and fresh vegetables.
- Tlacoyos: Mashed beans stuffed into blue corn bases, then topped with cactus salad, spicy salsa, and creamy cashew-based cheese.
🌡️ Storage
Once your tejuino has fermented for a few days, keep these storage times in mind:
- Fridge: The mixture will last in your fridge for up to 4-5 days. We always recommend keeping it in glass containers to preserve the flavors best.
- Freezer: You can freeze the tejuino mixture for up to 3 months, although it will lose a bit of flavor.
♻️ Variations
- Lime sorbet: The most common addition is nieve de limón, which you can find in places like Guadalajara.
- Spicy: Try a spicy version by adding hot sauce, salsa, or chile-lime seasoning to the recipe.
- Alcoholic: Mix your tejuino with beer, a little tequila, or mezcal!
- Other flavors: Add in other flavors like mango, tamarind, or chamoy.
🧑🍳 Top tips
- Sterilize your equipment. Make sure your pot, utensils, and towels are sterilized to prevent harmful pathogens from forming.
- Mix your masa. To achieve the smoothest texture, blend your masa with water rather than manually whisk it.
- Strain the masa. To avoid small lumps of masa, strain the blended mixture into the pot.
- Stir the mixture. Avoid burning and sticking by stirring your mixture frequently.
- Squeeze the limes last. If you add in lime juice too early, the flavor can quickly turn bitter.
- Blend the mixture. When you’re ready to serve your tejuino drink, blend the fermented mix with water for an ultra-smooth texture.
💬 FAQ
If your tejuino mixture looks coagulated, it’s completely normal during the resting period. Mix it with water and blend it before serving to smooth everything out.
Because tejuino ferments for a short amount of time, it has an extremely low alcohol content (similar to kombucha). Tesgüino is another variation of tejuino that ferments for much longer, making it alcoholic.
Tejuino is meant to be fermented, so we recommend waiting at least 2 days before serving it. This allows fermentation to happen and the flavors to deepen. But if you don’t have time to wait, it’s perfectly safe to drink.
Traditionally, tejuino is fermented in a clay pot. However, glass, stainless steel, or ceramic work as well. Just make sure they are clean and sterile.
If there is mold growing on the top of your tejuino mixture, it needs to be thrown out. It is not safe to consume.
Tejuino
Equipment
- Large stockpot
- Blender
- Pitcher or mason jar
- Cheesecloth or tea towel
Ingredients
Masa
- 2 cups masa harina ($0.25)
- 1 ½ cups warm water ($0.01)
- ¼ teaspoon salt ($0.01)
- 2 cups water for blending ($0.01)
Syrup
- 16 ounces piloncillo ($0.79)
- 4 cups water ($0.01)
- 2 limes ($0.24)
Instructions
Masa & syrup
- Make the masa by whisking the salt and masa harina together, then add in warm water and knead it into a dough. Let it rest covered with a tea towel while you prepare the syrup.
- In a large, clean stockpot, bring piloncillo and 4 cups of water to simmer for 6-7 minutes, or until the sugar has dissolved. Turn the heat down to low.
- Next, add ½ the masa to a blender with 1 cup of water. Mix until smooth. Transfer to the pot of syrup while stirring, and repeat this process with the second ½ of the masa.
- Cook the mixture over medium for 10-12 minutes, or until thickened. Remove the pot from heat and squeeze in the juice of 2 limes. Stir to combine.
- Cover the pot with a breathable tea towel or cheesecloth (or transfer to a clean glass or clay container). Keep the container in a dry, clean, and cool area for 48-72 hours to ferment.
Serving
- When it is done fermenting, blend the mixture in batches with ~½ cup of water in each batch (or enough to move your blender). Transfer to a large pot or container ⅔ full of ice.
- Per cup: Add a pinch of salt, the juice from ½ of a lime, and a handful of ice. Fill the rest of the cup with tejuino, then mix it back and forth a few times with another cup to combine the salt and lime.
- Optional: Add a scoop of lime sorbet (nieve de limón) on top. Happy drinking!
Video
Notes
- Sterilize your equipment. Make sure your pot, utensils, and towels are sterilized to prevent harmful pathogens from forming.
- Mix your masa. To achieve the smoothest texture, blend your masa with water rather than manually whisk it.
- Strain the masa. To avoid small lumps of masa, strain the blended mixture into the pot.
- Stir the mixture. Avoid burning and sticking by stirring your mixture frequently.
- Squeeze the limes last. If you add in lime juice too early, the flavor can quickly turn bitter.
- Blend the mixture. When you’re ready to serve your tejuino drink, blend the fermented mix with water for an ultra-smooth texture.
- Optional ingredients are not reflected in the price or calories of our recipes.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.
Nutrition
♻️ Similar recipes
If you enjoyed making your own tejuino, check out some of these other tasty drinks:
- Tamarind agua fresca: A similarly tart and uniquely flavored drink made from tamarind pulp and piloncillo.
- Horchata: A creamy, refreshing, and cinnamon-spiced agua fresca.
- Agua de sandia: A juicy, sweet, and healthy way to serve watermelon.
- Grapefruit mezcalini: A tart, smoky, and complex mezcal-based cocktail.
- Champurrado: Masa and Mexican chocolate blended together in a creamy, thick, and filling drink.
- Atole de guayaba: Another version of atole made with tropical guavas!
Note: We’ve updated this post to include new information and helpful tips about the recipe.
Very very good. Followed the directions (maybe eyeballed the times a little and burned it slightly but it didn’t affect the flavor)! I don’t get to go to Mexico often so this is a nice reminder of home. 10/10 my go to recipe from now on.
Hey Melissa!
We’re so happy it worked out for you! And it’s amazing how it reminds you of home! Thank you so much for leaving a comment! 🙂